Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
I’m a huge fan of pulled pork cooked on a smoker. Of course, the Char-Broil Big Easy Oil-Less Fryer is not a smoker, so I was a bit skeptical when I set out to make pulled pork on it. Well, color me un-skeptical now. Cooking a pork butt on the Big Easy was not only easy and quick (compared to a 10-12 hour cook time on my smoker), but the end product came out super moist and tender. The meat shreds very easily, perfect for BBQ sandwiches or my favorite, BBQ pulled pork baked potatoes.
I started with an 8 pound bone-in pork butt that I trimmed just slightly. I injected the butt with a mix of apple juice, Worcestershire sauce, salt and adobo sauce. Then I let it get happy in the fridge overnight. Why adobo sauce? I was wanting a hint of smoky flavor to the meat, and adobo gives you that. You could substitute a few drops liquid smoke instead but I like the flavor of adobo better.
The next morning I patted the butt dry on the outside and then rubbed it with a simple spice mix that had smoked paprika added in for more smoky flavor. Onto the Big Easy for 4ish hours until the meat hit 195 F, mopping the last 15 degrees of cooking.
Foiled, rested, and shredded. For a little extra smoky flavor, mix the meat with a smoky flavored BBQ sauce. If you end up with any leftovers, use it to make my pulled pork mac-and-cheese.
My Maryland pit beef made on the Big Easy also makes for delicious sandwiches. Give it a try!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Pulled Pork on the Char-Broil Big Easy
Ingredients
For the pulled pork
- 1 8 pound bone-in pork butt trimmed of any large pieces of fat
- pork injection brine see below
- pork rub see below
- pork mopping sauce see below
For the pork injection
- 1 cup apple juice
- ½ cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon kosher salt
- 1 tablespoon chipotles in adobo sauce just the adobo sauce. You might want to use more
For the pork rub
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon ground mustard
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon celery seed
- ½ teaspoon cinnamon
- ¼ teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon dried red pepper flake
For the pork mopping sauce
- 1 cup apple juice
- 1 cup water
- ¼ cup apple cider vinegar
Instructions
For the pulled pork
- Inject pork with the injection brine every inch or so. Place into a re-sealable container or deep baking dish, cover and refrigerate overnight.
- Remove pork from container and pat dry on the outside.
- Rub pork on all sides with the pork rub.
- Fire up your Big Easy.
- Place the pork into the Big Easy basket and lower into the Big Easy.
- Cook until the internal temperature reaches 180 F.
- Brush or spray the pork with the mopping sauce every 20-30 minutes until the meat reaches 195 F.
- Remove meat from the cooker, wrap in foil and let rest for 30 minutes.
- Shred or chop meat as desired.
For the pork injection
- Combine all ingredients in a small pan over medium heat. Stir until salt is dissolved. Let cool before using.
For the pork rub
- Combine all ingredients. Store in an air-tight container until ready to use.
For the pork mopping sauce
- Combine all ingredients.
Nutrition
Nutritional values are approximate.
